1862 The Bartender's Guide price $2,50 by Jerry Thomas

178

KECIPES FOE TEN GALLONS EACH.

gallons of alcohol, 95 per cent., and 4 gallons of watci (see No. 5). Distil over 3 gallons of flavored spirit ; add 24 lbs. of sugar dissolved in 5f gallons of water ; filter. Color rose. (See No. 93.)

273. Liqueur Stomachique.

6 ounces of orange peels. 4 do. lemon. 2 do. anise-seed. do. galanga-root. do. cinnamon. do. orris-root. do. basil. H do.

large camomile flowers.

lavender flowers.

do.

1

rosemary.

do.

1

do.

vanilla.

2

nutmeg.

do.

mace.

do.

± 2

cubebs.

do.

cardamom.

do.

1

Ground

; macerate for 24 hours with 3 gallons of alco-

hol, 95 per cent. ; and 4 gallons of water (see No. 5) distil from off the water 3 gallons of flavored alcohol, add 24 lbs. of sugar, dissolved in 5^ gallons of water; color red-yellow, with a tincture of saffron and cochi-

(See Nos. 91 and 93.)

Filter.

,neal.

274. Liqueur de The.

(Spirit of Tea.)

24 lbs. of sugar and 5i gallons of water ; boil and skim, then add 8 ounces of the best Hyson tea; let it stand till nnarly cool, strain, press ; mix with it 3 gallons of alcohol,